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Friday, April 10, 2009

Lavender Mint Tea

  • 1 teaspoon fresh lavender flowers or 1/2 teaspoon dried lavender flowers
  • 1 1/2 to 2 tablespoons fresh mint leaves or 2 teaspoons dried mint 1 cup boiling water
  • In a teapot, combine the lavender flowers and mint. Pour boiling water over the mixture; steep 5 minutes. Yield: 1 cup.

Variation: For more interesting blends, add rosemary, lemon balm or lemon verbena, and rose geranium.

Three ways to Make Iced Tea

  • Brewed Tea. Make tea approximately double strength and steep only 5 minutes. Pour into a pitcher over an equal amount of ice. (If you are using a glass pitcher, let the tea cool before pouring it in.) If you sweeten the tea while it is hot, you’ll need only half as much sugar.
  • Refrigerator Tea. Follow the procedure for sun tea, except let the mixture brew in the refrigerator overnight. This method has two advantages: When it’s done, it’s already cold, and no matter how long it sits, it doesn’t get cloudy.
  • Sun Tea. In a glass jar or pitcher, place 1 teaspoon of loose tea or 1 tea bag per pint or tap water (with sugar, if you wish). Cover and set in the sun for 1 hour or so. Timing is not critical - because the water doesn’t boil, the tea will not get bitter.

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~Nature is my Religion~  Eccentric, Atheist, Freethinker, Paganistic (minus the god/s)  Free Spirited Old Hippie-type, A Mediocre Artist & Jewelry Maker, Writer of Bad Poetry,  Lover of Whimsy, Thunderstorms, Books, cheap Red Wine & the unconventional. I  Seek a quiet life close to Nature and grow veggies and herbs, compost, day dream. 
'Veni, Vidi, Vixi'.  -translated-  'I came, I saw, I Lived'.  (Contemplations,  by Victor Hugo).